Plum


Plum -

A fruit largely cultivated all over the United States and found wild in numerous sections. It is a development of the SLOE (which see) and originally came from Asia.

Cultivated plums may be roughly classified into Purple, Red and Yellow or "green," each division including a number of varieties of widely contrasting size, flavor and appearance. The range of sizes is very great - from the big Yellow Egg, which often reaches two inches in length, to some types of the Black Damson, no larger than a good-sized cherry.

One of the most esteemed types is the Greengage, of greenish-yellow skin and flesh. It is unsurpassed in sweetness and flavor and is very popular for canning, in addition to its consumption as a dessert fruit and preserved.

Other favorite kinds are the Golden Drop, White Washington, red-black Columbia and Bradshaw, blue-black Tragedy-Prune and Black Diamond, and two Japanese varieties - the Kelsey and Japan Plum - yellow and purplish-green, both very sweet and easy to keep. California and New York State are the largest producers.

Many alcoholic beverages are made from the fruit, one of the most famous being SLIVOVITZ (which see). In France, two brandies of high alcohol content are distilled from fermented mixtures consisting in the one case of plums, honey and flour and in the other of apples and plums.

Several wild American plums rival the cultivated product in form and color and, not being as sweet, are preferred by many people as dessert fruit. Among the best known examples are the red or yellowish-red Chickasaw and the reddish Beech Plum.


Arround Plum in The Grocer's Encyclopedia


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